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Journals / Kocatepe Veteriner Dergisi / 2016 / Cilt: 9 - Sayı: 2

Food-borne Bacterial Pathogens

Gıda Kaynaklı Bakteriyel Patojenler

Didem SAĞLAM
Esra ŞEKER
Pages
105–113
Publication Date
2016-06-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The aim of this review was to give the short information on food-borne bacterial pathogens, their transmission routes and the protection from infections.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Foods can comprise the wide range of microorganism groups.
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Key Findings & Data:Although a numerous bacteria cause food-borne infections and intoxication, Salmomella spp., Campylobacter spp., Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Clostridium spp., Escherichia coli O157:H7, Shigella spp., Yersinia enterocolitica, Vibrio spp., Brucella spp. and Aeromonas spp. are known to be the most important pathogens.
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Conclusion & Impact:The aim of this review was to give the short information on food-borne bacterial pathogens, their transmission routes and the protection from infections.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Epidemiyoloji · Gıda Kaynaklı Bakteriyel Hastalık · Gıda Kaynaklı İntoksikasyon

Abstract

Foods can comprise the wide range of microorganism groups. While some of these are used for food production, a great many of these cause food deterioration and food-borne diseases. Food-borne diseases caused by consuming of food contaminated with pathogen microorganisms or microbial toxins are the clinical findings seen mainly gastrointestinal symptoms. These microbial diseases can appear to be food-borne infections and food-borne microbial intoxications. Although a numerous bacteria cause food-borne infections and intoxication, Salmomella spp., Campylobacter spp., Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Clostridium spp., Escherichia coli O157:H7, Shigella spp., Yersinia enterocolitica, Vibrio spp., Brucella spp. and Aeromonas spp. are known to be the most important pathogens. The aim of this review was to give the short information on food-borne bacterial pathogens, their transmission routes and the protection from infections.

Özet

Gıdalar çok çeşitli mikroorganizma gruplarını içerebilmektedir. Bunlardan bazıları gıda üretiminde kullanılırken, birçoğu ise gıdalarda bozulmaya veya gıda kaynaklı hastalıklara neden olmaktadır. Gıda kaynaklı hastalıklar genel anlamda patojen mikroorganizmalar ya da mikrobiyel toksinler ile kontamine olmuş gıdaların tüketilmesi ile oluşan ve daha çok gastrointestinal semptomlarla seyreden klinik tablolardır. Bu mikrobiyel kökenli hastalıklar; gıda kaynaklı infeksiyonlar ve gıda kaynaklı mikrobiyel intoksikasyonlar şeklinde ortaya çıkabilmektedir. Gıda infeksiyon ve intoksikasyonlarına neden olan çok sayıda bakteri bulunmakla birlikte, en önemlileri Salmomella spp., Campylobacter spp., Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Clostridium spp., Escherichia coli O157:H7, Shigella spp., Yersinia enterocolitica, Vibrio spp., Brucella spp. ve Aeromonas spp. olarak bilinmektedir. Bu derlemede, gıda kaynaklı bakteriyel patojenler, patojenlerin bulaşma yolları ve infeksiyonlardan korunma konusunda kısa bilgi verilmesi amaçlanmıştır.

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Cite This Article

SAĞLAM, D., ŞEKER, E. (2016). Food-borne Bacterial Pathogens. Kocatepe Veteriner Dergisi, Cilt: 9 - Sayı: 2, 105–113. https://ajindex.com/articles/124788

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